Cream the softened butter, sugar & brown sugar in a stand mixer. Add the eggs in one at a time. Add the vanilla and mix. In a separate bowl, sift the flour, baking soda & salt. Add the graham cracker crumbs and mix together.

Add the flour and graham cracker crumb to the wet ingredients in about 3 increments, scraping the bowl down in between. Mix until combined. Add the chocolate chips and mix all together until combined.

Refrigerate the dough for at least 30 minutes. While refrigerating the dough, preheat the oven to 375. Roll your large marshmallows into a ball.

Line cookie baking sheets with parchment paper. Using an ice cream scoop scooper size, scoop out a portion of cookie dough and divide into two discs. Place your rolled marshmallow between the two discs and seal around the edges.

These spread quite a lot, so be sure to place them at least 2-3 inches apart on your parchment lined cookie sheet.